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Rhubarb Streusel Muffins

 Rhubarb Streusel Muffins
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. The snacks are based on a coffee cake recipe.
18 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 3 cups chopped fresh or frozen rhubarb, thawed
  • TOPPING:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in egg. Combine the flour, baking powder, baking soda and salt; add
  • to creamed mixture alternately with sour cream, beating well after
  • each addition. Fold in rhubarb.
  • Fill paper-lined or greased muffin cups three-fourths full. For
  • topping, combine the pecans, brown sugar and cinnamon in a small
  • bowl; cut in butter until crumbly. Sprinkle over batter.
  • Bake at 350° for 22-25 minutes or until a toothpick inserted near

2 of 2

Rhubarb Streusel Muffins (continued)

Directions (continued)

  • the center comes out clean. Cool for 5 minutes before removing from
  • pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 238 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 149 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.